Sides
Funge de Bombó — Cassava Fungee
Ingredients
- - 300 g (2 1/2 cups) cassava flour (fuba de bombó)
- - 750 ml (3 cups) water, divided
- - Pinch of salt
Method
- Bring 500 ml of the water to a boil in a heavy-bottomed saucepan with a pinch of salt.
- Mix the remaining 250 ml of water with the cassava flour in a bowl to form a smooth, lump-free paste.
- Reduce the heat under the boiling water to low and pour in the cassava paste, stirring vigorously and constantly with a sturdy wooden spoon.
- Continue stirring and folding for 8-10 minutes as the mixture thickens into a smooth, elastic, glossy dough that pulls away from the sides of the pan.
- Once smooth and stretchy, shape into a mound using a wet spoon or wet hands, and turn out onto a serving plate.
- Serve immediately while hot, alongside a stew such as muamba de galinha or kizaka.
Introduction: Funge is the quintessential Angolan staple, a firm, smooth dough made from cassava flour and water, cooked until glossy and stretchy.
Cultural Background: Funge is the quintessential Angolan staple, a firm, smooth dough made from cassava flour and water, cooked until glossy and stretchy. Eaten across the country daily, it’s the traditional accompaniment to nearly every Angolan stew, used to scoop up sauces in place of cutlery.
Tips: This dough requires real muscle and constant stirring — don’t stop once you start adding flour, or lumps will form. Keep a cup of water nearby to wet your spoon or hands when shaping. Funge is meant to be eaten hot and fresh, right after cooking.
Variations: Use cornmeal in place of cassava flour for funge de milho, a common regional variant. Mix cassava and cornmeal flours for a blended texture. Shape into individual portions for easier serving at large gatherings.
Vegetarian/Vegan: Naturally vegan as written; no conversion needed.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 2 days but the texture firms considerably.
Reheating: Reheat by steaming over simmering water for 5-8 minutes, or microwave covered with a damp cloth, stirring halfway.
Nutrition: Per serving (approx.): 180 kcal, 1 g protein, 44 g carbohydrates, 0 g fat, 2 g fibre.
FAQs:
Q: Why does my funge turn out lumpy? A: Lumps form when the flour paste is added too quickly or not stirred vigorously enough — add gradually and keep stirring firmly. Q: What does funge taste like? A: It’s mild and slightly tangy, designed to be a neutral base that complements bold, flavourful stews. Q: Can I use regular tapioca flour? A: Cassava flour (fuba de bombó) is different from tapioca starch; look specifically for cassava flour for authentic texture.
A: